Category Archives: Classes

Fermentation Workshop

Fermentation Workshop

Otherwild and Women’s Center for Creative Work present
OWWCCW SUMMER CAMP – FERMENTATION WITH EMILY HO
Thursday, August 14th at 6pm at Otherwild

Lacto-fermentation is an ancient food preservation method used to make sauerkraut, kimchi, and countless other flavorful and probiotic-rich foods from salsa to soda. In this hands-on workshop Emily will demystify fermentation and show you how to do it safely so you can confidently and creatively make your own fermented foods.

You’ll taste some fermented foods and drinks, roll up your sleeves, and go home with a jar of customized fermenting vegetables plus a “ginger bug” that you can use to make naturally fizzy drinks like ginger beer and seasonal fruit soda.

Please bring a knife for cutting vegetables. All other materials provided, including a reusable fermentation jar with airlock.

$45 per person

Click here to secure your spot

Upcoming Events

Please visit the links below for descriptions and registration.

July 11: Pickling @ Summer Nights in the Garden at the Natural History Museum

July 20: Bitters Making Workshop at Spice Station

July 29: The Boffin Society’s The Walking Club in Silver Lake

August 14: Fermentation Workshop at Otherwild and Women’s Center for Creative Work Summer Camp

Conifer Syrup & the Best Conference Ever

CAMP

Most conferences I’ve attended have gone something like this: show up to some hotel ballroom, get a name badge, sit through endless panels and PowerPoint presentations, and then muster up the energy to attend a reception where I attempt to make small talk while holding a cup of so-so wine.

CAMP isn’t your average conference.

The brainchild of UNIQUE‘s Sonja Rasula, the very first CAMP drew together an inspiring group of entrepreneurs and creatives for an immersive experience unlike any I’ve had before. Up in the mountains two hours outside of LA, we had our comfort zones challenged, bonded with our peers, and attended workshops that stimulated both mind and body. No name tags, no cell phones, no stuffy hotel rooms, and no subpar booze (on the contrary, Proprietors LLC were on hand for evening cocktails and mixology lessons!). It was a four-day experience that I’ll remember for a lifetime.

CAMP

As the leader of a CAMP workshop called Wildcrafting with Conifers, I had the great joy of teaching participants about some of the wild foods in the woods around our camp. We focused on my favorite citrusy white fir (Abies concolor) and vanilla-scented Jeffrey pine (Pinus jeffreyi), both of which can be used to make fragrant syrups for cocktails, sodas, and more. I like mixing conifer syrup with fizzy water and a squeeze of lemon — splash of homemade gin optional. White fir can be especially aromatic and lemony and I love the syrup with fresh strawberries, drizzled over cake, and used to sweeten hot tea and lemonade. The possibilities are limitless.

CAMP

Depending on where you live, you could make conifer syrup with fir (Abies), Douglas Fir (Pseudotsuga menziesii), pine (Pinus), spruce (Picea), or hemlock (Tsuga; not to be confused with Poison Hemlock, Conium maculatum, which is a completely different plant). Flavors vary between seasons and even individual plants, so nibble as you forage and pick what tastes and smells good to you. Never cut the top of a tree, which can open it up to decay and disease — just pinch or cut off the tips of the branches with pruning shears. As always when foraging, be mindful of the health of the plants, their ecosystem, and your role in it.

Because we did not have refrigeration in our cabins at CAMP, I had us make a shelf-stable rich syrup (2:1 sugar to water ratio), which has a lower water content and a splash of vodka to prevent spoilage. One could also make a 1:1 simple syrup and store it in the fridge for a couple of weeks.

Conifer Syrup

Makes about 1 3/4 cup (14 ounces)

2 cups granulated sugar
1 cup water
1/2 to 1 cup conifer tips and/or needles
1 ounce 100-proof vodka

Lightly bruise the conifer needles with a knife.

Combine the conifer needes, sugar, and water in a saucepan over low-moderate heat, stirring occasionally to dissolve the sugar. Simmer for 5-7 minutes until the solution is clear.

Let cool completely and strain. Stir in the vodka.

Bottle in a very clean, airtight bottle.

conifer syrup

p.s. We also made buttery shortbread cookies scented with white fir and orange zest! For that recipe, see my post at The Kitchn → Evergreen Shortbread Cookies